Jen and Andre had us over for Christmas Dinner and my contribution was a wild mushroom lasagna. It was easy and very tasty with Jen's grilled beef tenderloin. Nice change from just some potato dish... It would be great if you wanted to do one lasagna with meat and this one for a vegetarian option.
Wild Mushroom Lasagna serves 6-12 depending on if it's just a side dish
about 4 sheets fresh lasagna (I used some spinach this time)
3 and 1/2 cups whole milk
1 stick butter
1/3 cup flour
s&p
about 1/4 teaspoon freshly grated nutmeg
1 and 1/2 to 2 pounds fresh mixed mushrooms (this time I used mostly king trumpets with some small pioppini left whole - but really you just want to get a good combo - last time I made this I used Lion's head and fresh shiitake)
butter and olive oil
about 1 cup freshly grated parmesan
Make the white sauce by melting the stick of butter in a pan and add the flour. Cook for about 5 min then bring the milk to a boil in the microwave and quickly add to the roux, stirring constantly with a whisk. Cook another 5 min or so, until thick. Season to taste with s&p and the nutmeg. Slice the mushrooms and then heat a large saute pan adding a tablespoon each of butter and olive oil then cook the mushrooms in batches for about 5 -10 min or until tender (you don't want them to sweat and steam, they should get golden brown) then set aside in a bowl sprinkling with salt and pepper. Cook the fresh noodles in a big pot of boiling water for just a couple min. drain and then pat dry. Spread some of the white sauce in the bottom of a 8 x 12 inch baking dish and top with a layer of noodle. Pour on more sauce then sprinkle on 1/3 of mushrooms and 1/4 cup cheese. Repeat 2 more times ending with a noodle and white sauce and sprinkle with remaining cheese. Bake at 373 degrees for about 40 min or until brown and bubbly, let sit 15 min before cutting and serving. You should've seen this thing in the oven - it puffed up like you wouldn't believe - looked like a souffle!
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